One Pan Roasted Chicken and Vegetables

Well, here’s another quick dish… and it’s perfect for a cold winter night.

I made this roasted chicken for a cozy date night at home because it was the perfect amount of food for two people and, most importantly, it was incredibly quick to clean up.

In this particular instance, I chose to roast sweet potatoes, onions and cherry tomatoes alongside the chicken breasts, but I don’t think you could go wrong swapping in carrots or red potatoes. You could even put the roasted chicken on top of a plate of quinoa if you want to add a bit of grain. It’s an incredibly versatile dish.

One Pan Roasted Chicken and VegetablesServes 2

2 chicken breasts, bone-in, skin-on

1 medium-sized sweet potato, with 1/2 inch slices

1 yellow onion, roughly sliced

1 pint of cherry tomatoes, all sliced into halves

2 tbs olive oil

Salt

Pepper

Preheat oven to 425 degrees.

Toss the vegetables in a bowl with 1 tablespoon of olive oil plus add salt and pepper to taste. Spread out on a rimmed baking sheet.

The prep work before you roast it all is simple and shouldn’t take any more than 10 minutes.

Rub the remaining tablespoon of olive oil on each side of the chicken breasts, then sprinkle on salt and pepper to taste. Make room for the chicken breasts on the pan and then lie them flat on the pan, skin on top, without any vegetables underneath.

Roast for 45-55 minutes, depending on your oven. Check to make sure it’s ready with a meat thermometer, pour a glass of your favorite wine and enjoy!